Looking for the ultimate comfort food? This Loaded Baked Potato Soup is rich, creamy, and topped with all your favorite baked potato toppings. Perfect for chilly days or when you need a hearty meal, this soup brings all the flavors of a loaded baked potato into one delicious bowl. Dive in to discover how to make this soul-warming dish that’s sure to please everyone at the table. Follow along for a step-by-step guide and helpful tips to make the best Loaded Baked Potato Soup ever!

What is Loaded Baked Potato Soup?
Loaded Baked Potato Soup is a creamy soup that combines the flavors of a classic baked potato with all the toppings you love – cheese, bacon, sour cream, and chives. This comforting soup starts with a base of russet potatoes, which are cooked and blended with milk, cream, and butter for a rich, thick texture. Topped with crispy bacon, shredded cheese, and chopped green onions, it’s an indulgent treat that’s perfect for a cozy meal.
Ingredients List for Loaded Baked Potato Soup
Basic Ingredients
- Russet Potatoes - 4 large potatoes, baked or boiled, peeled, and cubed.
- Butter - 4 tablespoons, unsalted.
- Onion - 1 medium, diced.
- Garlic - 2 cloves, minced.
- All-Purpose Flour - ¼ cup (for thickening the soup).
- Chicken Broth - 4 cups (or vegetable broth for a vegetarian option).
- Milk - 2 cups (whole milk or 2% for a creamy texture).
- Heavy Cream - 1 cup (adds richness to the soup).
- Salt and Pepper - to taste.
Toppings
- Shredded Cheddar Cheese - 1 cup, plus extra for garnish.
- Cooked Bacon - 6 slices, crumbled.
- Green Onions (or Chives) - ¼ cup, sliced.
- Sour Cream - for garnish.
Substitutions and Variations
- Vegetarian Option: Substitute the chicken broth with vegetable broth and omit the bacon or use vegetarian bacon crumbles.
- Lighter Version: Use low-fat milk instead of whole milk and skip the heavy cream. You can also use Greek yogurt instead of sour cream for a protein boost.
- Dairy-Free: Use coconut milk or almond milk for the soup base and omit the heavy cream. Substitute dairy-free cheese and skip the sour cream.
- Add Veggies: Add carrots, celery, or even corn for extra texture and flavor.
- Spicy Twist: Add diced jalapeños or a pinch of cayenne pepper for a spicy kick.
Step-by-Step Cooking Instructions

- Prep the Potatoes: Bake or boil the russet potatoes until tender, then peel and cube them. Set aside.
- Cook the Bacon: In a large pot or Dutch oven, cook the bacon until crispy. Remove and set aside on a paper towel to drain.
- Sauté the Onion and Garlic: In the same pot, add butter. Once melted, add the diced onion and cook until translucent (about 5 minutes). Add the minced garlic and cook for another minute.
- Make the Roux: Sprinkle the flour over the onions and garlic. Stir constantly for 2-3 minutes to cook the flour and form a roux. This will thicken the soup.
- Add Broth and Potatoes: Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the cubed potatoes and bring the mixture to a simmer.
- Add Milk and Cream: Stir in the milk and heavy cream. Continue to cook on low heat, stirring occasionally, until the soup thickens and reaches your desired consistency.
- Mash or Blend (Optional): For a smoother texture, use a potato masher or an immersion blender to partially blend the soup, leaving some chunks of potato for texture.
- Season and Simmer: Add salt and pepper to taste. Simmer the soup on low heat for another 10-15 minutes, allowing all the flavors to meld together.
How to Cook Loaded Baked Potato Soup: A Step-by-Step Guide
- Bake or Boil Potatoes: Start by baking or boiling the potatoes until they’re fork-tender. Baking will give them a more intense flavor, but boiling is quicker.
- Crisp the Bacon: In a pot or skillet, cook the bacon until crispy. Remove, drain, and set aside for garnishing.
- Build the Soup Base: In the same pot, sauté onions and garlic in butter until soft. Add flour to create a roux, which will give the soup a creamy, thick texture.
- Combine Ingredients: Add the chicken broth, milk, and cream, stirring continuously. Add the cubed potatoes and bring the soup to a simmer.
- Adjust Thickness: If the soup is too thick, add more broth or milk. For a thinner consistency, blend some of the potatoes and add back into the soup.
- Garnish and Serve: Ladle the soup into bowls, top with shredded cheese, crumbled bacon, sour cream, and green onions.
Common Mistakes to Avoid
- Overcooking the Potatoes: If they’re too soft, they may turn mushy and alter the soup’s texture.
- Not Cooking the Flour Long Enough: The flour needs a few minutes to cook out its raw taste. Don’t rush this step, or the soup may taste “floury.”
- Adding Dairy Too Quickly: Pouring cold milk or cream into a hot pot can cause it to curdle. Allow dairy to warm up slightly before adding, and add it slowly.
- Skipping the Toppings: The toppings make the soup! Don’t forget the cheese, bacon, and green onions for the full loaded baked potato experience.
Serving and Presentation Tips
- Serve the soup in warm bowls to keep it hot longer.
- Offer additional toppings like extra cheese, sour cream, and chives on the side so guests can customize their bowls.
- A side of crusty bread or garlic toast makes a perfect pairing for this creamy soup.
- You can also serve it in small cups or ramekins for an appetizer-sized portion, which is great for parties.
How to Serve Loaded Baked Potato Soup
To serve this Loaded Baked Potato Soup, ladle a generous portion into a bowl and top with shredded cheddar cheese, crumbled bacon, sour cream, and green onions. For an extra touch, drizzle a bit of olive oil or melted butter on top, and add a sprinkle of black pepper. Serve with a side of breadsticks, garlic bread, or a simple green salad.
Presentation Ideas for Loaded Baked Potato Soup
- Bread Bowl: Serve the soup in a hollowed-out bread bowl for a fun presentation. This also adds an extra element of flavor as guests can dip the bread.
- Garnish with a Swirl: Use a spoon to swirl sour cream on top of the soup for a decorative touch, then add the cheese, bacon, and green onions.
- Layered Toppings: Layer the toppings in the bowl before pouring in the soup, allowing guests to see the ingredients as they dig in.
- Serve in Mason Jars: For a rustic feel, ladle the soup into mason jars and add a handle wrap for easy holding.
Loaded Baked Potato Soup Recipe Tips
- Choose Starchy Potatoes: Russet potatoes are ideal because they have a high starch content, which creates a creamy texture.
- Make it Ahead: This soup can be made a day ahead and reheated, which actually enhances the flavors.
- Freeze It: Loaded Baked Potato Soup freezes well. Just avoid adding dairy if freezing; add milk and cream when reheating.
- Adjust Consistency: If your soup is too thick, thin it out with extra broth or milk. For a thicker soup, mash more potatoes or add an extra tablespoon of flour.
Frequently Asked Questions (FAQs)
1. Can I use a different type of potato?
Yes, you can use Yukon Gold or red potatoes, but the texture will be slightly different. Russet potatoes are best for achieving a creamy consistency.
2. How do I store leftover Loaded Baked Potato Soup?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove, stirring occasionally, to prevent sticking.
3. Can I freeze Loaded Baked Potato Soup?
Yes, but avoid adding dairy if you plan to freeze it. Add the milk and cream when you’re ready to reheat the soup.
4. Can I make this soup in a slow cooker?
Absolutely! Sauté the onions and garlic separately, then add all ingredients (except milk and cream) to the slow cooker. Cook on low for 6-8 hours. Stir in milk and cream before serving.
5. What can I use instead of heavy cream?
You can use half-and-half, whole milk, or even coconut milk if you need a dairy-free option, but the soup will be slightly less rich.
Conclusion
Loaded Baked Potato Soup is the perfect comfort food for chilly nights or family gatherings. With a creamy texture and loaded toppings like cheese, bacon, and chives, it’s a crowd-pleaser that brings the taste of a classic baked potato to your bowl. This recipe is versatile, easy to customize, and packed with flavor. Give it a try and experience the warmth and satisfaction of this deliciously hearty soup!
PrintLoaded Baked Potato Soup Recipe
This Loaded Baked Potato Soup recipe is a creamy, cheesy delight filled with hearty ingredients like potatoes, bacon, and cheddar cheese, delivering the comforting flavors of a loaded baked potato in a warm, spoonable soup. Ideal for weeknight dinners or cozy gatherings, this recipe is simple to prepare with pantry staples and is sure to satisfy any craving for comfort food.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 large russet potatoes, baked and diced
- 6 slices of bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream
- Salt and pepper to taste
- Chopped green onions or chives for garnish
Instructions
- In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving bacon drippings in the pot.
- Add onion and garlic to the pot and cook until softened, about 3-4 minutes.
- Stir in chicken broth, milk, and diced potatoes. Bring to a simmer and cook for 15-20 minutes until potatoes are tender.
- Mash some of the potatoes in the pot to thicken the soup slightly.
- Add heavy cream, cheddar cheese, and sour cream. Stir until cheese is melted and the soup is smooth.
- Season with salt and pepper to taste. Serve garnished with crispy bacon, chives, and extra cheese if desired.
Notes
- For a thicker soup, add more mashed potatoes or reduce the amount of milk slightly.
- Top with extra sour cream or green onions for added flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 950mg
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